Nutrition

2. Must have either ⅓ fewer calories or 50% less fat
5. Must have 3 grams of fat or less per serving
9. Raised on a local farm and can be less nutritious
10. Creates new and innovative products that meet nutritional and food safety standards. Often works in a food manufacturing company.
11. Designs meals and diet programs to help people achieve their nutritional goals. Not every nutritionist is a registered dietitian..
12. Unprocessed food in a raw state that has not been frozen or undergone any form of heat processing or preservation
13. No more than 5% of that food is produced without the use of chemical fertilizers, pesticides or other artificial agents and has been certified by a USDA accredited agency
14. May work for any diet or nutrition publication. Can work for themselves creating blogs or writing books. Also, may work designing literature and public health information for research companies or government entities.

1. May work in schools, hospitals and other organizations that handle meals to ensure the food provided meets nutritional standards.
3. May work in a restaurant or as a private chef. Often charged with preparing a special diet for his or her client.
4. Based on observed or experimentally determined estimates of nutrient intake by a group(s) of healthy people-used when an RDA cannot be determined
6. Has the credential “RD”, which stands for Registered Dietitian. They are a food and nutrition expert who advises and teaches people about healthy eating habits.
7. Must have 0.5 gram of fat per serving
8. Helps individual clients manage their weight loss.
9. Develops recipes, analyzes products for nutritional labeling, Also, promotes and educates consumers about the nutritional value of foods.